Directions

Cooking Directions

​For the dashi stock, start by adding your kombu pieces to 2 L of cold water. Let this sit for up to 12 hours, but even 15 minutes is ok.

Pour the water and kombu into a large pot over medium heat and slowly bring up to a boil. As soon as it starts to boil, carefully remove the kombu and discard. Add the shiitake mushrooms, green onion, garlic cloves and ginger and simmer the liquid for about 20 minutes. Strain through a coffee filter or paper towel to get a nice clear liquid.

Bring a small pot of water to a simmer (small bubbles. Gently add your eggs and cook for about 7 minutes. Remove and place in an ice bath to stop the cooking. Peel and cut in half.

Cook your noodles following the instructions on the package.

To serve, add about 1 ½ cups of the hot dashi to each bowl and evenly split up the cooked noodles and season with the soy sauce and sesame oil. Garnish with half an egg, a couple pieces of tofu, some nori and green onion.

Nutrition

​If you are experiencing gas, bloating or diarrhea, avoid foods that are high in insoluble fibre, such as whole grains. For this soup, choose noodles made from white rice or refined wheat flour. If you are not experiencing these concerns, increase the fibre by choosing soba noodles, made from a whole grain called buckwheat.

Lentinan, a compound found in shiitake mushrooms, may help improve quality of life in patients with gastric (stomach), colorectal and advanced pancreatic cancers. Mushrooms have other health benefits so it’s best to enjoy the whole food rather than taking a supplement.

For extra calories, add another 2 tablespoons of sesame or grapeseed oil. You can also top your soup with sliced or shredded pork, chicken or beef.